Step 1

Heat olive oil in a large cast-iron pot over medium-high heat. Once shimmering, add in the (peeled and chopped) sweet potatoes.

Step 2

Cook until quite tender, around 7-9 minutes. Add in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt and pepper. Stir for 1 minute or until fragrant.

Step 3

Thoroughly rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet, stirring constantly for 30 seconds.

Step 4

Return to the heat and add in the stock/broth, the frozen corn, undrained chili beans, black beans and undrained diced tomatoes.

Step 5

Stir everything well and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot.

Step 6

Allow to simmer for 20-25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.

Step 7

Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.

Step 8

Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't forget the toppings; they add a lot!